Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration I. Supper, s. 4 (falt i det fri)
Make the roux
Melt the butter and stir in the flour and the curry.
Thin and cook
Thin gradually with the stock. Bring to the boil and let the soup simmer for 10 minutes.
Thicken with egg and serve
Stir the egg yolks into the cream. Whisk them into the soup just before serving.
1904 edition
Historic source edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Kremfløte
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